Dry Aloo Sabzi Recipe | Simple Indian Potato Stir Fry

Dry aloo sabzi (also known as sukhe aloo ki sabzi) is a simple, flavorful Indian potato stir-fry made with boiled potatoes, spices, and fresh herbs. This quick and easy recipe comes together in just a few minutes using basic pantry ingredients. The potatoes are lightly sauteed with aromatic spices, giving the dish a delicately crisp and spicy flavour. This dry aloo sabzi recipe pairs beautifully with roti, paratha, or poori, along with boondi raita.

What is dry aloo sabzi?

Dry aloo sabzi, also known as sauteed potatoes or sukhe aloo ki sabzi. This recipe requires boiling potatoes and comes together using simple spices like garam masala powder, fennel seeds powder, coriander powder, and dried fenugreek leaves. Sauté in ghee/oil and garnish with coriander leaves. This is called a dry aloo sabzi recipe.

I think the potato is one of the favourite vegetables of most people, and I’m one of them. I like all the potato substitutes. In my home, every member of the family likes eating potatoes in their food except my father. But when I make any dish of potatoes. He always tastes even in small quantities and always appreciates me.

Potatoes are ready-to-go versatile; whatever flavour we add, they adjust with ease, and this quality makes them my favourite. Potatoes are like comfort food. They are ideal for office and school lunch boxes. They also serve well for a trip with simple paratha or poori. Soft chapati complements them nicely.

If you find any dry dishes that can be easily prepared, this dry aloo sabzi recipe is for you. Follow the step-by-step instructions below.

More potato recipes to try:

• Aloo Gajar

• Aloo Shimla Mirch

• Aloo Palak Sabzi

• Aloo Methi

Ingredients

• Potatoes: I used russet potatoes here. But any potatoes can also be used for this recipe.

• Spices: I used basic spices here, like fennel seed powder, coriander powder, garam masala powder, and dried fenugreek leaves.

• Cumin seeds: For tempering

• Ghee/Oil: I used homemade ghee here. It gives a nice aroma. But if you want to use oil, then it is also good to use.

• Green chilli: They are best when made extra spicy. But if you prepare for children, use red chilli powder instead.

• Herbs: Coriander leaves are used for aromatic flavour.

How to make dry aloo sabzi recipe

1. The first thing is to take 4 medium-sized potatoes along with 1.5 cups of water in a pressure cooker. Cook on a medium flame until 3 to 4 whistles come. When whistles come down, naturally pull them easily.

2. When the potatoes cool down, peel them.

3. Then chop the potatoes into smaller cube pieces.

4. Heat 1 tbsp ghee in a pan on low to medium heat. Add 1 tsp cumin seeds and let them sizzle.

Pov- You can use oil instead of ghee. My mother always cooks this recipe with ghee. I make it the same way because I think ghee tastes better than oil.

5. Then add 1/2 tsp coriander powder, 1/2 tsp fennel seeds powder, and two chopped green chillies.

6. When green chilli starts to splutter, add chopped potatoes.

7. Now add 1/4 tsp garam masala powder, 1 tsp dried fenugreek leaves, and salt to taste.

8. Mix all of these ingredients well. Cook for 3 to 4 minutes until the edges of the potatoes are golden.

9. Lastly, add 1 tbsp chopped coriander leaves.

10. Mix very well and turn off the heat.

Serving & Storage

Serve this dry aloo sabzi recipe hot or warm with simple plain paratha. Pair it with soft chapati or simple poori. Offer yoghurt or any raita as a side. You can serve this as a whole meal with dal tadka and steamed basmati rice.

Store leftover dry aloo sabzi recipe in an airtight container in the refrigerator for up to 2 days. Reheat in a pan with a little ghee before serving. You can use them as a filling in rolls, sandwiches, and parathas.

Pro Tips

• Boil the potatoes until they are just tender. Overcooked potatoes can break while sauteing.

• Cut the potatoes into similar-sized pieces so they absorb the spices well.

• Cooking the potatoes on medium heat helps give a perfect texture.

• Add fresh coriander leaves at the last to enhance the taste.

• Use ghee for a richer taste.